I have been making these pancakes for a couple of years now, and I do have to say that they are Gavin’s and my most favorite recipe for pancakes. They are light, fluffy and really tasty. The original recipe calls for a honey syrup on top, but both Gavin and I agree that these pancakes need nothing more than themselves.
Prep & Cook time: 30 minutes
Serves: hard to tell…recipe says 4…we make little pancakes (2-3 in.), so we have lots left over that eventually get frozen and are put in the toaster oven for a quick snack.
1-3/4 cup flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
1-1/2 cups buttermilk (I make my own by taking regular milk and putting 1 Tbsp of white vinegar in per cup, so for this recipe 1-1/2 Tbsp white vinegar…this saves me from having a lot of wasted buttermilk)
3 Tbsp good quality olive oil (The recipe actually calls for 2, but one time I misread the instructions and ended up putting in 4 and found that the pancakes were better…so now I compromise with 3 Tbsp. Speaking of olive oil, I love California Olive Ranch Olive Oil — have you tried it?)
1/3 cup chopped dark chocolate (we use semi-sweet chocolate chips)
1. If you are making your own buttermilk, start it now. Put 1-1/2 cups milk into a measuring glass, add in 1-1/2 Tbsp white vinegar (or lemon juice). Let sit for 5 minutes so that it can get chunky and sour.
2. In a large bowl, whisk together all of the dry ingredients. Whisk in the egg, buttermilk and olive oil and mix until batter is smooth. Then add the chocolate.
3. Cook pancakes on a griddle until they’re golden brown on both sides. Gavin and I love to make the pancakes a bit smaller than your average pancake (2-3 inches in diameter) and recommend that size, if you’re game!